Happy Hour with Tim Faulkner

The barman behind Up or Down talks cocktails and the future

Do you want a massage? Or do you want a happy ending? Those aren’t the type of questions most bartenders greet you with. But Tim Faulkner is no typical bartender, and his Up or Down cocktail pop-up series is no typical bar. If and when you come across Up or Down, you’re likely to be handed a sheet of paper with various questions — some of which may sound completely apropos to choosing a cocktail (up or down, gin or whiskey) and some of which may sound quite absurd (the command to “draw a symbol of your desire” or your choice: trashy, ritzy, classy AF).

Faulkner may be best known for his recent time behind the bar at Lusca and Octopus Bar before that, but his résumé also includes a hint into the peculiar curiosity behind Up or Down — a stint at H&F Bottle Shop as House Archivist, charged with compiling cocktail-centric histories and recipes to share with customers.

First time you tasted a cocktail?

Probably a hurricane on Bourbon Street in New Orleans. I remember being around 18, going up to one of those stalls, and being kind of shocked how easy it was to get a drink, and then how easy it was to all of a sudden be drunk. After that it was blur.

How did you get into bartending?

Basically by accident. I worked at a cafe in Pittsburgh where I was the only guy, and whenever they got a catering job, they told me, “Tonight you’re a bartender.” When I moved back to Atlanta in 2009, I was hired to run the bar at Sauced, and Ria Pell hooked me up with a stage at Holeman & Finch. From there I went to H&F Bottle Shop where I was the house archivist — a fun academic exercise where I learned a lot every day. Andy Minchow was my mentor there, and I still have his bartending ideology stamped on my brain: to keep it simple and fun.

What are some other examples of Andy’s bartending wisdom?

It was his first bar test that most thoroughly crystallized what it means to be a good barkeep. He asked, “What’s the most important thing a bartender needs to do his job?” My answer was courage. The correct answer was glassware.

And since H&F, you’ve been working with Angus Brown and Nhan Le at Octopus Bar and Lusca?

Right, and that’s where I realized the importance of working with chefs and getting their feedback. A lot of the cuteness of cocktails, like referential ingredients and names, is lost on chefs. They don’t really care about that — they just want the service and the drink to be top-notch, so they’re honest about what’s in the glass and the way it’s delivered.

For those who haven’t been yet, what’s the quick history of Up or Down?

It started back in August last year as an idea with my buddy (and totally unsung hero of the ATL bartending scene) Jason Harris on my porch one night. We realized that that’s the heart of the matter anytime a guest asks for a bespoke cocktail, whether or not they want it in a coupe or on the rocks. You have to start with who they are and what they want, so things like shaken, juicy, citrusy, or stirred and boozy. From there it just got progressively more absurd, like moods or favorite Beatle or even drawing a picture of your spirit animal. We called it Up or Down a pop-up as a point of reference, but at its heart, it is basically just a party. I don’t think people came to Up or Down to have “our drinks” the way folks will go for a certain chef’s food; I think they come for the atmosphere, that it’s a different model for interacting with bartenders.

What about Up or Down has resonated with folks?

The vibe. That it was off the cuff AND ridiculous. If you keep your eyes peeled, you’ll find out when and where the next Up or Down is happening, and we’re working on variations on the theme.

Favorite thing about how Atlanta’s cocktail scene is moving now?

I love that we’re becoming more playful, moving away from stodgy seriousness and dedication to dogmatic history.

Do you have a guilty pleasure drink?

I don’t feel guilty about anything I like, probably because a good daiquiri beats any mixological nonsense every time.

Any particular spirit or drink you like to geek out on?

I don’t really geek out about cocktails, wines, or beers, but my enthusiasm for vermouth has been the longest lasting. One I’m enjoying lately is La Quintinye Vermouth Royal blanc (they also do a rouge and a dry). The herbs are nice and piney, almost like the juniper you’d find in a soft gin.

Favorite drink to relax with?

Vermouth, or Strega and soda.


Tim Faulkner’s Seville Orange Gimlet

- 2 ounces dry gin (such as Hayman’s Royal Dock, which is Navy strength)
- 0.75 ounces Seville cordial*

Combine gin and cordial over ice and stir to chill, then strain into cocktail glass. Garnish with a twist of orange peel.

*Seville Cordial:

- Peels of 12 Seville oranges
- 9 ounces sugar
- 9 ounces water
- Juice of 8 Seville oranges

Combine peels of 12 Seville oranges and sugar, then let rest 30 minutes. Add 9 ounces water and bring to a simmer. Let cool, add juice of 8 Seville oranges, then strain into a bottle or other container. Can be stored refrigerated up to one week.